Orange Cake

Cake

1 cup shortening

2 cups sugar

1 tablespoon grated orange rind

teaspoon salt

4 large eggs

2 teaspoons baking soda

1½ cups buttermilk

1 tablespoon orange juice

1 cup mandarin orange slices, drained and pureed

2 cups chopped pecans

4 cups all-purpose flour

Glaze

2 cups powdered sugar

1 cup orange juice

To make the cake, preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl cream together the shortening, sugar, orange rind, and salt. Add the eggs, one at a time, beating well after each addition. In a small bowl dissolve the baking soda in the buttermilk and add this to the cake batter. Beat well and fold in the orange juice, orange puree, and pecans. Stir in the flour and blend well. Pour into the prepared pan and bake for 1 hour. Cool on a wire rack for 10 minutes and turn out on a plate before glazing.

To make the glaze, combine the glaze ingredients in a bowl. Use a toothpick to make holes across the top of the loaf and spread the glaze on the cooled cake while the glaze is still warm.

Makes 10 to 12 servings